Jesse's Favorite Crispy-Baked Potato Pancakes
Published by Knopf
My son Jesse has always adored potato latkes and scallion pancakes. One Chanukah, inspired by his love of these two dishes, I revised the latke recipe, adding scallions instead of onions. I also developed an easy crispy-bake method that eliminates deep-frying.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, savory
Type of Dishpancakes
- ¼ cup virgin olive oil
- 2 pounds Idaho or other baking potatoes (about 4 or 5), peeled
- 5 whole scallions, ends trimmed and minced (about 1 cup)
- 5 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1 cup sour cream and/or applesauce for serving
FIRST Preheat the oven to 450 degrees. Brush two baking sheets liberally with the olive oil, reserving a tablespoon. Using a hand grater, or the shredding disk of a food processor, grate the potatoes and transfer them to a large mixing bowl. Add the minced scallions, flour, salt, and pepper. Mix and add the egg and egg white, and the reserved tablespoon of oil, and stir to mix.
SECOND Drop the batter by tablespoons onto the oiled cookie sheets. Press lightly to flatten and form circular pancakes, about 3 inches in diameter. Bake for 10 to 12 minutes, until golden brown on the bottom. Using a spatula or tongs, flip the pancakes over and flatten them. Bake another 5 to 6 minutes, or until golden brown. Let the pancakes cool slightly on a cooling rack, arrange on a serving platter, and serve with sour cream and/or applesauce on the side. To reheat, bake for 10 minutes in a preheated 350-degree oven.
2005 Nina Simonds